Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 4
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- Pages.434-438
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- 1990
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- 0367-6293(pISSN)
Studies on the Low-temperature Storage of Strawberry Pulp and Red Pepper Paste by Cryoprotectants
동결방지제에 의한 딸기펄프와 붉은생고추 페이스트의 저온저장에 관한 연구
- Jeong, Jin-Woong (Korea Food Research Institute) ;
- Jo, Jin-Ho (Korea Food Research Institute) ;
- Kwon, Dong-Jin (Korea Food Research Institute) ;
- Kim, Young-Boong (Korea Food Research Institute)
- Published : 1990.08.01
Abstract
With adding cryoprotectants to red pepper paste and strawberry pulp, the effects of freezing point depression and the energy requirement for storage at
동결방지제를 첨가하여 붉은생고추 페이스트 및 딸기 펄프의 저온저장 실험을 한 결과, 붉은생고추 페이스트는 줄기만을 제거한 후 NaCl 15%, citric acid 0.5%를 첨가하면
Keywords
- cryoprotectants;
- rey pepper paste;
- strawberry;
- freezing point;
- freezing time;
- energy requirement for storage